New Recipe: Crêpes Suzette Flambé
Crêpes Suzette will be the dessert course on two upcoming occasions: the upcoming French pop-up dinner experience on April 16 and the first French cooking class on May 30 at the Common Ground Food Co-op. This infamous French dessert is flambéed (flamed) at the end with Cointreau, an orange-fused French liqueur which magically transforms all the flavors in an alchemical reaction. Here's the recipe.
The April 16 pop-up dinner event is called "Dinner + A Movie: France" and will feature a four-course classic French dinner with champagne toast, wine pairings, aperitifs, digestifs, and of course -- Crêpes Suzette. We're using this pop-up dinner experience as an excuse to practice cooking up some new dishes and eight people are invited to join us. Details about this very limited seating event is available here: cooking-with-paul.com/popups-france.html.
The May 30 cooking class is the first of a series of three classes that is part of my "deep dive" series at the Common Ground Food Co-op. Chinese cooking was the first series I taught last fall. This spring, I'm just finishing up a Japanese series with a sushi-making class (sorry, this series has been sold out for months). This summer, we're going to be traveling through France region by region. We'll start in Burgundy wine country where we'll cook up some classic French dishes including Crêpes Suzette. This series has not been officially announced yet, but here's a secret link if you wish to register early (the link will be made public on Monday morning).
More recipes and information about my cooking classes and pop-up events can always be found at www.cooking-with-paul.com. For the latest news, feel free to subscribe to my monthly email newsletter.
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